Bodegas GordonzelloPeregrino Mil100
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Peregrino Mil100 from the Bodegas Gordonzello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Peregrino Mil100 of Bodegas Gordonzello in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Peregrino Mil100
Pairings that work perfectly with Peregrino Mil100
Original food and wine pairings with Peregrino Mil100
The Peregrino Mil100 of Bodegas Gordonzello matches generally quite well with dishes of beef, pasta or veal such as recipes of hungarian goulash, lasagna calabrese or sauté of veal with corsican style.
Details and technical informations about Bodegas Gordonzello's Peregrino Mil100.
Discover the grape variety: Lival
Lival noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! Lival noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Languedoc & Roussillon, Provence & Corsica.
Last vintages of this wine
The best vintages of Peregrino Mil100 from Bodegas Gordonzello are 2011, 0
Informations about the Bodegas Gordonzello
The Bodegas Gordonzello is one of of the world's greatest estates. It offers 26 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
